The party is well and truly over. After visiting your bijou little nest for after hours drinking I have now spied your new sage, cream and chrome cooking palace – the new kitchen. There is really no excuse for the continued refusal to participate in the life-sustaining activities promoted here. I’ve seen it. You owe it to that beech work top, those down lighters, those slow closing drawers…COOK little weirdo.

Ok well, after a very very badly behaved weekend there is only one way to go. Hot, sour, crispy, comforting Nasi Goreng.

Ingredients (serves 4)
Rice (400g)
Red Chilies (1-2)
2 Chicken breasts
1 x small packet raw prawns (optional)
6 Spring Onions finely sliced
1 large handful Coriander
1 large handful Cherry Tomatoes
1 large handful Green Beans
1 leek finely sliced
6 Shallots finely sliced
1 tablespoon of Soy Sauce
As many eggs as people eating

1 jar of Nasi Goreng Paste
Improve with a Red Chilli, 3 cloves garlic and inch of fresh ginger all finely chopped.

You can leave out bits and pieces or use different veg/meat depending on what you have leftover

Nasi Goreng is an Indonesian rice dish which I believe is traditionally eaten for breakfast in Asia – it restores, and that’s what Sunday nights of long naughty weekends need (which is the ideal time to crack this recipe out)

You can use leftovers for this is fact it is positively encouraged. Including the rice – this can be old rice. But for god sake keep rice cautiously. When you are finished make sure you spread the rice out so it is not too deep when cooling. The reason for this is if you have a narrow pot and the outer layer of rice feels cool it’s possible that the inside temp maybe still high enough to grow bacteria for hours – that’s what makes people sick. So spread it out and cool it quick. Put it in the fridge if you want to use again.

Right we are ready, here goes –

1 – First thing is first – there is quite a bit of chopping to kick off so get on with it. Finely chop the shallots, leek, spring onions, coriander, chillis, ginger, garlic. Phew! If using new rice (not leftovers) start cooking now.

2 – Next heat approx 0.5 inches of sunflower or vegetable oil in the bottom of a wok until very hot. Add the finely chopped shallots bit by bit. They should begin to brown evenly. When they do remove them from the oil and allow to dry out and crisp up on kitchen paper.

3 – When all the shallots are done discard the oil from the wok (not down the sink or you will block it bozo) pour into a jar or bottle you were going to bin/recycle then throw away. Heat a small amount of sesame or peanut oil (any oil is actually fine) then add the paste, most of the chilli, garlic and ginger allow to cool for a minute or two. Chop the chicken breasts and add with the chopped leek.

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4 – After a few mins when the chicken looks pretty much cooked add the tomatoes and put the handful of green beans in some boiling water to cook through.

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5 – Add the little prawns and cook for a couple of minutes till they are pink. Remove the green beans from the boiling water and add to the main pan.

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6 – Wake up bozo time to multi-task. Add the cooked rice (or left over rice) to the main wok stir everything together. Turn heat down under the wok and add the soy sauce. Get a separate frying pan on and get your eggs ready. Fry sunny side up. While you are doing this throw the coriander and spring onions into the wok.

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7 – You are READY to Goreng. Divide your rice between your warmed bowls/plates. Put a fried egg on each and garnish with any left over coriander, spring onions, red chilli and get the crispy shallots on the top.

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A word about spice paste – good spice paste is fine – you’re busy saving lives and shit. Just don’t go mental and add a wee bit of fresh ingredients to improve taste of the finished dish lot 🙂 Remember don’t be precious about these ingredients, swap, add, remove – what ev. This recipe stores great, make ahead and eat for days with safe rice storage 😉

Goreng bitches.

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